-
-
My review
Beef and Pepper Pie
Sharon Hood
"A delicious blend of beef, Italian peppers, and cheese. Make ahead for busy days. It reheats wonderfully in the microwave."
Added to shopping list.
Go to shopping list.
Ingredients
servings 465 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.
- Brown meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges.
- Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through.
Nutrition Facts
Per Serving: 465 calories; 32.5 g fat; 25 g carbohydrates; 17.9 g protein; 61 mg cholesterol; 531 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2835 Ratings
-
-
-
-
-
Most helpful positive review
12/13/2004
Just made this last night and my family and I loved it! I made some adjustments from the other reviews: added cheyene powder, garlic, salt, pepper, fresh green peppers and used the sweet red pe...
Most helpful critical review
9/17/2002
Good but a little heavy. I'd make it just a top crust only pie. Delete the cheese. Saute' fresh peppers with the onions.
Most helpful
Most positive
Least positive
Newest
12/13/2004
Just made this last night and my family and I loved it! I made some adjustments from the other reviews: added cheyene powder, garlic, salt, pepper, fresh green peppers and used the sweet red pe...
1/12/2005
This was fantastic. It's hearty and tasty and my husband and five year old just gobbled it up. I added an extra cup of cheese to the mix and then sprinkled another quarter cup of cheese over the...
6/13/2000
"This one is a keeper," says the husband, and I agree. I used fresh mushrooms and peppers packed in water, not oil. Turned out great.
9/17/2002
Good but a little heavy. I'd make it just a top crust only pie. Delete the cheese. Saute' fresh peppers with the onions.
1/26/2001
definitely a keeper - but, i would take about 1/2 of the liquid out of the peppers, use fresh mushrooms and add more cheese.
11/2/2004
This was really good and very easy to boot! I did add some herbs (rosemary, marojam, thyme) to season it up a little, since the recipe sounded kind of bland. Didn't have any mushrooms on hand,...
5/7/2004
I made this following the recipe once, then made some changes... I used fresh Morels for the mushrooms, fresh peppers ( sauted ), more cheese ( mixture of blue and cheddar), and added 2 tbls of ...